3/4 cup (180 ml) shelled pumpkin seeds, lightly toasted

1 or 2 cloves garlic, sprout removed

1/2 cup (125 ml) Parmigiano-Reggiano cheese, grated

1 cup (250 ml) basil leaves, cleaned and dried

1 3/4 cups (430 ml) creamy yogurt (Mediterranean-style)

1/4 teaspoon (1 ml) honey

1/4 teaspoon (1 ml) Cayenne pepper

Salt and pepper

In a food processor, chop together the pumpkin seeds, garlic, cheese and basil. Pour into a bowl. Add the yogurt, honey and Cayenne pepper. Season with salt and pepper.

Serve in a hollowed out small pumpkin. This dip is delicious with veggies, breadsticks or with grilled chicken skewers.

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